Best 2 Pecan Coffee Cake Muffins Recipes

Indulge in the delectable aroma and delightful flavors of our collection of pecan coffee cake muffins recipes. These muffins combine the classic flavors of coffee cake with the nutty crunch of pecans, resulting in a perfect treat for breakfast, brunch, or an afternoon snack. With variations ranging from classic pecan coffee cake muffins to streusel-topped and even gluten-free options, there's a recipe for every taste and dietary preference. Each recipe includes step-by-step instructions, ingredient lists, and baking tips to ensure your muffins turn out moist, flavorful, and irresistible. Whether you prefer a traditional coffee cake flavor or a touch of chocolate or cinnamon, our recipes have got you covered. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking journey.

Let's cook with our recipes!

PECAN COFFEE CAKE MUFFINS

Pecan Coffee Cake Muffins image

These moist, cakelike muffins with heaps of crumb topping are to die for! They're wonderful for company, entertaining, brunch or anytime. -Shannon Saltsman, Olmsted Falls, Ohio

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 15 muffins.

Number Of Ingredients 15

Ingredients

1/2 cup butter, softened
1 cup packed brown sugar
1 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup chopped pecans
1 cup butter, softened
3/4 cup packed brown sugar
1/2 cup sugar
2 eggs, room temperature
1/3 cup half-and-half cream
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Confectioners' sugar, optional

Steps:

Preheat oven to 350°. For streusel, in a small bowl, combine butter, brown sugar, flour and cinnamon until crumbly. Stir in pecans; set aside., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in cream and vanilla. Combine the flour, baking powder and salt; add to creamed mixture just until moistened., Fill greased or paper-lined muffin cups one-fourth full. Drop 1 tablespoon streusel into the center of each muffin cup; cover with batter. Sprinkle tops with remaining streusel., Bake until a toothpick inserted in muffin comes out clean, 20-22 minutes. Cool in pan 5 minutes. Remove from pans to wire rack to cool completely. Dust with confectioners' sugar. Serve warm.

Nutrition Facts : Calories 420 calories, Fat 22g fat (12g saturated fat), Cholesterol 79mg cholesterol, Sodium 284mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 1g fiber), Protein 4g protein.

COFFEE-CAKE MUFFINS WITH PECAN STREUSEL

Coffee-Cake Muffins with Pecan Streusel image

These muffins make a deliciously sweet addition to your brunch buffet.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Yield Makes 10

Number Of Ingredients 18

Ingredients

2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup pecan halves (1 1/8 ounces)
3 tablespoons light- or dark-brown sugar
1/4 teaspoon ground cinnamon
Pinch of salt
1 1/2 teaspoons all-purpose flour
1 1/2 teaspoons cold unsalted butter
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 teaspoon ground cinnamon
A few gratings of whole nutmeg
2 large eggs, room temperature
1 teaspoon pure vanilla extract
3/4 cup milk
8 tablespoons (1 stick) butter, melted, plus more for tin

Steps:

Preheat oven to 350Â°. Stir together the sugar and cinnamon in a small bowl; set aside. Butter 10 cups of a standard nonstick muffin tin; set aside.
Make streusel: Spread out pecans on a baking sheet. Toast in oven, shaking occasionally, until crisp and fragrant, 8 to 10 minutes. Let cool completely.
Raise oven temperature to 375Â°. Put brown sugar, cinnamon, salt, and flour in a medium bowl. Blend in butter with your fingertips until well combined. Crumble pecans into small pieces; work into streusel with fingertips until just combined. Cover, and refrigerate.
Combine dry ingredients: Sift flour, baking powder, salt, granulated sugar, and spices into a large bowl; set aside.
Combine wet ingredients: Whisk together eggs, vanilla, and milk in a separate large bowl. Whisk in melted butter.
Pour wet ingredients over dry ingredients; fold with a rubber spatula until combined. Spoon batter into buttered cups, filling each less than one-third full. Gently press batter into an even layer.
Divide reserved streusel among cups, then top with remaining batter. Sprinkle with reserved cinnamon sugar. Fill any empty cups in the tin halfway with water. Bake muffins until puffed and golden brown, about 18 minutes.
Let cool slightly in tin, 5 to 10 minutes. Turn out onto a wire rack; let cool a few minutes more before serving warm.

Tips:

This recipe for Pecan Coffee Cake Muffins is a great base for experimenting with different flavors. Try adding in a teaspoon of vanilla extract or cinnamon, or a handful of chocolate chips or chopped nuts.
Be sure to measure your flour correctly. Too much flour can make the muffins dry and crumbly.
Don't overmix the batter. Overmixing can result in tough muffins.
If you don't have a muffin pan, you can bake the batter in a greased 9x13 inch baking dish for about 35 minutes, or until a toothpick inserted into the center comes out clean.
Store the muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.

Conclusion:

Pecan Coffee Cake Muffins are a delicious and easy-to-make treat that are perfect for breakfast, brunch, or a snack. With a moist and fluffy crumb, a sweet and crunchy pecan topping, and a hint of coffee flavor, these muffins are sure to be a hit with everyone who tries them.